As I mentioned in my last article, I am way, way, WAY behind in processing my photos and writing articles related to my activities in the kitchen. The sad truth is that I first made the recipe I’m sharing with you in this article exactly one year ago to the very day. And it wasn’t until last month that I made the dish again.

I didn’t take very many photos the first time; I did better the second time. And there is really no reason for me to write two separate articles about the same dish. Therefore, I am using both sets of photos in this article. As we go, I will be sure to point out any differences between the two batches.

I was first inspired to make this dish when I saw the Easter Frittata recipe on the OregonLive.com Web site (second photo to the right). But there were some things I did’t particularly care for in that version, like using egg whites instead of whole eggs, fat free half and half instead of evaporated milk, and the small quan­ti­ty of cheese.

Therefore, I combined their recipe with a quiche recipe I have had for decades, and with another recipe I got from my mom for Chile Relleno Casserole. I can’t believe I haven’t taken pictures of, and written an article about, the Chile Relleno Cas­se­role. I will be sure to do so the next time I make it in the not-​too-​distant future, but for now you can download the recipe PDF and give it a try.

A quiche usually has a pastry dough crust. I don’t care for this because it’s adding more fat to an already high-​fat dish, it’s hard to get the dough to cook through all the way because of the liquid ingredients, and it often feels heavy in my stomach. On the opposite end, the Chile Relleno Casserole is like a crustless quiche.

A traditional frittata usually does not include potatoes, but I liked the idea of the shredded potatoes in the Easter Frittata. However, instead of putting the shredded potato on the top like the Easter Frittata recipe instructs, I decided to put the shredded potatoes on the bottom like a pie crust. Taking a quick look through Google clearly shows that I didn’t think of this first, so I guess I can’t be too proud of my idea.

I’m calling my transformed, synthesized recipe “Frittata with Shredded Potato Crust.” If you don‘t want to wait until the end of this article, you can download the recipe PDF now. Without further ado, let’s take a step-​by-​step look at the recipe and process.

Grabbing my treasured 10-inch cast-iron skillet, I sprayed the inside, including the sides, with oil.

Starting with about a pound of raw po­ta­toes, I ended up with about 12 ounces after peeling. Then I shredded them with a grater.

Carefully I lined the entire inside of the skillet with the potatoes, as if I were forming a pie crust, then sprinkled some Weber Steak 'n' Chop seasoning, my fa­vor­ite, over the potatoes.

The first time I made this I used some frozen breakfast sausage that I needed to finish before it turned bad.

I have tried many different sausages in my life, but linguiça still remains my favorite.

So the second time I took one link of linguiça (about 10 inches long), diced it, fried it in another beloved cast-iron skil­let, and then removed it for use later.

Next, I put a small can of drained sliced mushrooms, and diced bell pepper, on­ion and garlic into the same skillet and sau­téed them in the leftover linguiça grease until they were soft. You for sure don’t want to waste any of that awesome lin­gui­ça taste!

Once cooked, I added the meat back in, and then spooned it all into the prepared skillet, being careful not to disturb the shredded potato “crust.”

In a mixing bowl I beat three eggs, then added a twelve-​ounce can of evaporated milk, and some spices and herbs. I chose marjoram,parsley and summer savory. Obviously you can use whatever tastes good to you. A tablespoon of flour helps thicken the frittata during cooking.

I sprinkled the two cheeses over the meat and veggie mixture in the 10-​inch skillet, and then poured the liquid egg and milk mixture over everything.

Here’s how it looked at this point the first time, when I used breakfast sausage and Swiss cheese.

The second time around it is pretty ev­i­dent that I used Cheddar cheese.

I placed the skillet in a preheated 350°F ov­en and let ’er bake.

After about 45 minutes or so the frittata should be golden on top.

I removed it from the oven and let it rest for 5 or 10 minutes so the egg mixture could finish solidifying.

Here’s how my first attempt last year turned out.

Last month’s version looks a lot more golden because of the Cheddar cheese.

Finally it was time to eat the fruit, um, frittata of my labors.

Here’s the breakfast sausage and Swiss cheese version.

It was so good that I knew I would have to make it again. So why did I wait a whole eleven months?!

For some reason I had a much harder time getting a wedge-​shaped piece out of the pan last month.

Nevertheless, it tasted truly scrumptious. The linguiça and sharp cheddar version is a winner!

If you have not yet done so, be sure to download the recipe PDF and give it a try. Then come back and leave your comments below.